Time: 50 min.
Complexity: easily
Servings: 2

Make juicy rolls with spicy tuna, cucumber, and avocado. They'll be just like at a restaurant! Instead of the usual soy sauce for dipping, serve ginger-soy dip with chili garlic sauce. You'll need a bamboo sushi mat. Even if your first few rolls aren't the prettiest, they'll still be delicious.

Ingredients:

Ginger-soy dipping sauce

• 1/4 cup soy sauce
• 1/4 tbsp. rice vinegar
• 1 teaspoon garlic chili sauce, such as sambal oelek
• 2 medium cloves garlic, finely grated
• 2 green onions, thinly sliced ​​diagonally
• 2.5 cm ginger root, peeled and finely grated

Spicy tuna

• 1 small sushi-grade tuna steak (about 170 g), cut into small cubes
• 2 tbsp mayonnaise, preferably Kewpie
• 1 tbsp garlic chili sauce, such as sambal oelek

Rolls

• A little rice vinegar
• 2 sheets of nori
• 1 cup of cooked sushi rice, warm
• Wasabi
• Half a cucumber, peel and seed and cut into long strips
• Half an avocado, thinly sliced
• Special equipment: bamboo mat for rolls

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

tuna, nori, Avocado, wasabi, sushi rice, garlic sauce, ginger root, rice vinegar, soy sauce

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Preparation:

Step 1
• Ginger-soy sauce:
  
  In a small bowl, combine the soy sauce, vinegar, chili garlic sauce, garlic, green onions, and ginger. Mix well and set aside.
Step 2
• Spicy tuna:
  
  Combine the tuna in a medium bowl with the mayonnaise and chili garlic sauce. Toss lightly to coat and set aside.
Step 3
• Rolls:
  
  Prepare a bamboo sushi mat by completely wrapping it in plastic wrap. Fill a small bowl with water, add rice vinegar, and set aside. Fold a sheet of nori up about 2.5 cm and trim off the bottom. Lightly toast over an open flame until the sheet becomes pliable, about 10 seconds.
Step 4
• Place the toasted nori sheet, shiny side down, on the prepared bamboo mat. Gently press the rice onto the nori sheet, leaving about 2 cm from the top edge. If the rice sticks to your hands, dip your fingers in a bowl of water and vinegar.
Step 5
• Start by about 1 cm from the bottom of the nori and spread a little wasabi along the entire length of the sheet. Place an even layer of spicy tuna on top of the wasabi and place a few strips of cucumber on the sides. Add 3-4 slices of avocado in a single layer. Roll the roll, completely enclosing the filling inside the nori. Gently press down on the bamboo mat and continue rolling until the roll is tight. Remove the bamboo mat and trim the ends of the roll.
Step 6
• Using a clean knife, cut the roll in half. Place the two halves next to each other and cut both rolls to create six equal pieces. Repeat with the remaining ingredients and roll the second roll. Serve the rolls with wasabi and ginger-soy dipping sauce.

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